EFFECTS OF STORAGE AND ASSOCIATED PROCESSING ACTIVITIES ON TEXTURE, STRUCTURE AND MICROBIOLOGY IN NOVEL INGREDIENTS FROM AGRI-BASED SUSTAINABLE SOURCES

摘要

The plant cell wall is an important component in foods and is involved in the control of texture. Texture is important for food acceptability. There are opportunities to process agri-based crops as ingredients to develop naturally structured products with improved stability for transport and storage. Processing activities for accepted agri-based crops can also be extended to valorise nutrient-rich co-products, such as broccoli stems, currently lost as waste materials. Thus the environmental impact of the waste is reduced and the sustainable management of organic matter from food production and processing is enhanced. There is also the potential to contribute to food quality and safety. The effects of storage and downstream food processing on the texture and structural characteristics of carrot and broccoli tissues have been measured together with monitoring the tissue-associated microbial flora.